Ingredients for roughly 40 fritters
- 200 g cod
- 200 g flour
- 1 glass of water
- 2 cloves of garlic
- A handful of chives
- A handful of parsley
- ¼ teaspoon cayenne pepper
- 1 egg
- 1 pinch of baking soda
- Oil for frying
Firstly, desalt the cod by leaving it to soak in cold water, changing the water regularly.
In a saucepan, poach the cod in boiling water for 30 minutes, and drain. Remove the skin, then gently mash the fish into a paste with your hands and remove the bones.
Blend or finely chop the onions, parsley, pepper and garlic, then add the mixture to the cod.
For the dough, mix the flour, cod, egg and spices together in a large bowl, gradually adding the water. The ingredients should bind together to make a paste, so add more water if necessary. Lastly, add a pinch of baking soda and mix well.
Leave the mixture to stand for at least 30 minutes.
Next, heat the oil in a pan.
Using a small spoon, dip the dough into the boiling oil. Make sure the fritters are cooked evenly all the way round. When they are golden brown, place on paper towels to remove the excess oil.
Best served hot as an appetizer.